Orange and Date Cake

This is another recipe came from ‘Baked in America‘ book. I liked the flavour combination of candied orange peel and dates, and I thought it is a good alternative to fruit cake or Panettone type of cake. I’ve reduced the amount of flour (used 2 cups instead of 3) and used less than half the asking amount of sugar (in both batter and icing).

ORANGE AND DATE CAKE

Ingredients:

(Adapted from ‘Baked in America’ book)

225g butter, softened

180g caster sugar

4 eggs

110ml buttermilk

1 teaspoon baking powder

240g plain flour

250g dates, pitted and finely chopped

150g orange peel, chopped

150g pecans or walnuts, chopped

80g desiccated coconut

150ml orange juice

150g icing sugar

Method:

  1. Preheat oven to 160C. Lightly grease and flour cake tin.
  2. In a mixing bowl, cream butter and sugar until smooth. Add eggs one at a time, beating well after each addition.
  3. Mix flour and baking powder in a large bowl, then add dates, orange peel, nuts and desiccated coconut. Stir to coat each piece. Add dry mixture to creamed mixture. This makes a rather stiff dough, so it will be necessary to stir with a wooden spoon.
  4. Transfer mixture into the cake tin. Bake for 1 to 1 1/2 hours or until the wooden stick comes out clean when inserted. As soon as cake comes from oven, combine the orange juice and icing sugar and pour over hot cake. Let stand in tin overnight.
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Insalata di Arance / Orange Salad

We had a few versions of this salad when we visited Sicily. Because oranges were in season, this salad was available pretty much everywhere. One version had oranges and fennel, another had oranges, onion, cheese and mint. Even all of the above plus olives. The list goes on. All of them were refreshing, palate cleansing, very simple but delicious.

Since I brought back with me a few oranges, I also made a several versions of this salad at home. Here is one:

INSALATA DI ARANCE

Ingredients:

2 oranges, skin removed and cut into rounds

2-3 spring onions, ends removed and finely sliced

50g mild cheese (sorry, I know it’s not authentic, but I used Edam)

extra virgin oil to dress, to taste

1 teaspoon poppy seeds (optional)

Method:

  1. Mix the ingredients together and serve.